Wednesday, February 22, 2017

Cheesy Jalapeño Lime Chicken Enchiladas

Cheesy Jalapeño Lime Chicken Enchiladas: Savory Sweet and Satisfying

I was a little nervous making these enchiladas for my husband. You see, he is not a fan of Mexican food. Burritos, enchiladas, nachos and tacos are just not his preferred meals. However, I was hoping that with a spicy lime sauce he might like them, plus he does like tortillas.

Well, after one bite my husband declared that they were really good, he really liked them. I was shocked, I mean, yes they are really good, but for him to say it, was surprising. I think he was even surprised by how much he liked them.

Cheesy Jalapeño Lime Chicken Enchiladas


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 cup low sodium chicken broth
  • 1 teaspoon olive oil
  • 1 cup frozen corn
  • 1 red bell pepper, diced
  • 2 1/4 cups shredded Monterey jack cheese, divided
  • 3/4 cup shredded cheddar cheese
  • 10 flour tortillas
  • Jalapeño Lime Sauce

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 jalapeños, seeded and diced
  • 1/4 cup all purpose flour
  • 14 ounces low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lime juice
  • 1/2 cup sour cream


  1. In a large skillet heat olive oil over medium-high heat. Add the chicken and cook for about 3-5 minutes or until the chicken is golden brown on one side. Flip the chicken and add the chicken broth. Cover the skillet and reduce the heat to medium and simmer for 10-15minutes or until the chicken is completely cooked and tender enough to shred. Remove the chicken from the skillet and let rest for 5 minutes, then shred. Discard any remaining broth in the skillet.
  2. While the chicken is cooking, prepare the Jalapeño Lime Sauce. In a medium saucepan add the butter and olive oil. Heat over medium heat until the butter has melted. Add in the diced jalapeño and cook for 2 minutes. Sprinkle in the flour and stir and cook for 3 minutes. Reduce the heat to low and slowly whisk in the chicken broth until the mixture is smooth. Stir in the spice and bring the mixture to a boil and simmer until the mixture has thicken slightly, stirring constantly. Remove from the heat and stir in the lime juice and the sour cream.
  3. In the same skillet the chicken was cooked in, heat 1 teaspoon olive oil over medium high heat. Add in the corn and bell pepper and sauté for 1-2 minutes. Remove from the heat and add in the shredded chicken, 3 tablespoons of the Jalapeño Lime Sauce and 1 1/2 cups Monterey jack Cheese.
  4. Preheat the oven to 350º F. Spread 1/4 cup of the Jalapeño Lime Sauce on the bottom of a lightly greased 9x13 baking dish. Divided the chicken filling evenly between the tortillas and roll the tortillas up tightly and place in the baking dish. Top the enchiladas with the remaining Jalapeño Lime sauce and then sprinkle on the remaining Monterey jack cheese and cheddar cheese. Bake uncovered for 30 minutes.

Nutrition Facts

Serves: 5

Amount Per Serving

Calories 831

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 31.98% Vitamin C 38.42%

Calcium 55.79% Iron 19.3%

*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.
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